Scallion Oil
Scallion Oil
Ingredients
- 1 bunch scallions, about 6-8 scallions, thinly sliced, white and green parts separated
- 1 cup neutral oil, such as grapeseed, canola, or vegetable oil
- 1 inch fresh ginger, sliced into thin rounds
- 2 garlic cloves, lightly smashed
- 1 star anise, optional
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the scallions by thinly slicing them. Separate the white and light green parts from the darker green parts. The white and light green parts will be cooked longer, while the dark green parts will be added later for freshness.
⏱️ 5 min
- 2
In a small saucepan or a heatproof pot, combine the neutral oil, sliced white and light green scallion parts, sliced ginger, smashed garlic, star anise (if using), and red pepper flakes (if using).
⏱️ 2 min
- 3
Place the saucepan over medium-low heat. The goal is to slowly infuse the oil without burning the aromatics. Cook gently, stirring occasionally, until the scallions and other aromatics turn golden brown and crispy, about 10-12 minutes. The oil should be gently simmering, not aggressively bubbling.
⏱️ 12 min
- 4
Once the aromatics are golden brown and fragrant, remove the saucepan from the heat. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl or jar, discarding the cooked aromatics. This will leave you with clear, infused scallion oil.
⏱️ 3 min
- 5
Add the reserved dark green scallion parts and the salt to the hot strained oil. The residual heat will gently cook them, preserving their vibrant color and fresh flavor. Stir well.
⏱️ 1 min
- 6
Allow the scallion oil to cool completely to room temperature before transferring it to an airtight container. This passive cooling time allows the flavors to meld further.
⏱️ 15 min
- 7
Store the scallion oil in an airtight container in the refrigerator for up to 2-3 weeks. It can be used as a finishing oil for noodles, dumplings, rice, grilled meats, or vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Scallion Oil
Ingredients
- 1 bunch scallions, about 6-8 scallions, thinly sliced, white and green parts separated
- 1 cup neutral oil, such as grapeseed, canola, or vegetable oil
- 1 inch fresh ginger, sliced into thin rounds
- 2 garlic cloves, lightly smashed
- 1 star anise, optional
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the scallions by thinly slicing them. Separate the white and light green parts from the darker green parts. The white and light green parts will be cooked longer, while the dark green parts will be added later for freshness.
⏱️ 5 min - 2
In a small saucepan or a heatproof pot, combine the neutral oil, sliced white and light green scallion parts, sliced ginger, smashed garlic, star anise (if using), and red pepper flakes (if using).
⏱️ 2 min - 3
Place the saucepan over medium-low heat. The goal is to slowly infuse the oil without burning the aromatics. Cook gently, stirring occasionally, until the scallions and other aromatics turn golden brown and crispy, about 10-12 minutes. The oil should be gently simmering, not aggressively bubbling.
⏱️ 12 min - 4
Once the aromatics are golden brown and fragrant, remove the saucepan from the heat. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl or jar, discarding the cooked aromatics. This will leave you with clear, infused scallion oil.
⏱️ 3 min - 5
Add the reserved dark green scallion parts and the salt to the hot strained oil. The residual heat will gently cook them, preserving their vibrant color and fresh flavor. Stir well.
⏱️ 1 min - 6
Allow the scallion oil to cool completely to room temperature before transferring it to an airtight container. This passive cooling time allows the flavors to meld further.
⏱️ 15 min - 7
Store the scallion oil in an airtight container in the refrigerator for up to 2-3 weeks. It can be used as a finishing oil for noodles, dumplings, rice, grilled meats, or vegetables.